A signature robata yaki course and long-standing menu staple. The chicken liver oysters are tender and rich, grilled to a precise temperature that renders the exterior and keeps the interior creamy. Reviewers consistently highlight this as a standout robata dish.
Tips from diners
If you're unfamiliar with organ meats, start with this—it's the gateway robata dish.
A signature sushi course showcasing Japanese sourcing. The scallop is sweet and delicate, the uni adds silky richness, and the ikura (salmon roe) provides burst-in-mouth texture and briny flavor. Multiple reviews highlight the sushi's freshness and construction.
Tips from diners
Ask the sushi chef for nigiri recommendations—seasonal items like uni are limited to 10 per evening.
A creative course that bridges Japanese technique with shared-plate sensibility. The tsukune is seasoned lightly and grilled to caramelize the exterior while keeping the interior tender, the warm bao provides a tender wrapper, and the combination is approachable and memorable.
Tips from diners
Order this and share with the table for a fun, interactive course.
A delicate robata course served in the shell. The scallop is barely cooked to preserve its sweetness, the lemon miso adds brightness, the daikon provides fresh crunch, and the scallion bread crumbs add texture and flavor. At $16, this is an excellent value for the quality.
Tips from diners
Order multiple robata courses to experience the grill's range.
A classic sushi preparation that highlights the hamachi's buttery texture. The shiro shoyu-yuzu vinaigrette adds brightness without overwhelming the fish, the shiso leaf adds herbal notes, and the aka kosho spice adds gentle heat. A textbook example of sushi construction.
Tips from diners
Pair this with warm sake to complement the delicate, fresh flavors.
Momotaro opened in the West Loop and has earned recognition as Restaurant of the Year from Chicago Magazine and Chicago Social. The restaurant's design by world-renowned firm AvroKO features distinct stations for sushi and dedicated robata grilling. Executive Chef Gene Kato leads a kitchen focused on fresh Japanese ingredients, premium seafood, and technical precision. The menu balances raw preparations with fire-grilled robata yaki courses.
Book 30 days ahead to secure a table. Friday and Saturday fill quickly.
A 4% surcharge is added to all checks. Budget accordingly, but the quality justifies the price.
Sit at the sushi or robata counter if available to watch the chefs work and chat about their selections.
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